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When my husband and I were starving university students, we ate this dish all the time—mostly because it was cheap and filling. Then at some point we stopped. We forgot all about lentils and rice for many years, as we graduated on to more “sophisticated” foods.

Recently, in an attempt to bring some vegetarian dinners to our table, I re-discovered mujaddara, so tasty, nutritious, and economical. When I presented the humble platter to my husband, he was surprised and thrilled—as though I was serving up a whole lamb or some rare delicacy.

He raved about the dish to the kids, how amazing and delicious it was—the fried onions over the cumin-flavored rice with a touch of yogurt. I suspect the taste unlocked some sentimental memories of his childhood in Palestine, where simple foods ruled the kitchen.

Lentils & rice is a classic Arab combination that goes back to medieval times. I’ve seen it prepared many ways—from a rice dish with just a bit of lentils to mostly lentils with a touch of rice. As for me, I like to make it half/half, a cup of each.

I also add a chopped up carrot. Though non-traditional, the carrot adds color and interest to an otherwise plain-looking dish.

Finally, do not skimp on the onion. More than a garnish, the onions flavor the dish in such a way that you’ll find yourself and a fellow diner fighting over the last remaining bits of onion. If you love onions, I suggest frying up three onions or even four. Trust me on this.